Oven Roasted Jerk Lamb Leg Recipe (Boneless)
This Oven-Roasted Jerk Lamb Leg is tender, juicy, and flavorful. It is succulent and promises to make your dining experience better. Are you hosting a special gathering? Or craving a hearty meal? This dish is sure to impress.
Ingredients
- 1 boneless lamb leg (approximately 4-5 pounds)
- 4 tbsp dry jerk seasoning (homemade or store-bought)
- 7 cloves garlic , roughly chopped
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 20 cloves of garlic
- 1/2 stick stick of butter
- 5 allspice
- 3 springs thyme
- 1 sprnigs rosemary
- 1 scotch bonnet pepper
Sauce Ingredients
- Juice from the lamb
- Salt and black pepper , to taste
- 1 cup of ketchup
- 3 tbsp of sugar
- 1 tbsp of complete seasoning
Instructions
Preparing the Lamb
- Begin by preheating your oven to 375°F (190°C).
- Put the boneless lamb leg on a clean cutting board. Pat it dry with paper towels to remove extra moisture.
- Using a sharp knife, make shallow cuts all over the surface of the lamb leg. This will help the marinade penetrate and infuse flavor throughout the meat.
Marinating the Lamb
- Pour olive oil on the lamb. Then, sprinkle the dry jerk seasoning all over the lamb, including into its opening back.
- Rub it all over the lamb leg, making sure to coat it . For optimal flavor, massage the marinade into the cuts you made earlier. Insert the garlic into the lamb.
- Place the lamb leg in a large resealable plastic bag or a shallow dish. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
Roasting the Lamb
- Take the marinated lamb leg from the refrigerator. Let it sit at room temperature for about 30 minutes before cooking.
- Heat a skillet and add oil and butter, allspice, scotch bonnet pepper, thyme and rosemary to the skillet.
- Sear the lamb on all sides then transfer the lamb leg to a roasting pan or dish. Place the thyme sprigs and rosemary in for added aroma.
- Cover the lamb with foil paper for 1½ hours
- Roast the lamb in the preheated oven for about 1½ hours. Roast until the inside is 150°F (65°C) for medium-rare, 160°F (70°C) for well done, or to your desired doneness.
Make Sauce
- In a saucepan pour the juices released from the lamb, add ketchup, sugar and complete seasoning.
- Pour sauce all over the lamb at the 1½ hours mark then roast for 30 more minutes with the foil off.
- Once cooked, remove the lamb from the oven and pack it with foil. Allow it to rest for 10-15 minutes before slicing. This will help keep the juices and ensure a moist, tender result.
Serving
- After resting, carve the oven-roasted jerk lamb leg into thick slices. Arrange them on a platter and garnish with fresh thyme sprigs.
- Enjoy your tasty creation with your favorite side dishes. These include rice and peas, roasted vegetables, and a crisp green salad.
Video
Nutrition
Calories: 2728kcalCarbohydrates: 157gProtein: 306gFat: 98gSaturated Fat: 28gPolyunsaturated Fat: 12gMonounsaturated Fat: 48gTrans Fat: 0.03gCholesterol: 915mgSodium: 6347mgPotassium: 5767mgFiber: 15gSugar: 114gVitamin A: 11025IUVitamin C: 45mgCalcium: 347mgIron: 35mg
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